Tomato Basil And Eggplant Flatbread With Blue Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES



Almost-Famous Tomato, Basil and Mozzarella Flatbread Sandwiches image

In 1994, two American brothers stopped by a café in Paris named Così and, like countless others, became obsessed with its salty, chewy flatbread. They begged the owner to teach them his secrets, but he did them one better: He helped them set up shop in New York in 1996. The T.B.M. (short for tomato, basil and mozzarella) on the original menu was an instant hit, and it's still the top-selling sandwich at the chain's 137 stores. Chefs in Food Network Kitchens ate more than a few of them so they could re-create the recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h40m

Yield 8 sandwiches

Number Of Ingredients 15

1 1/4-ounce packet active dry yeast
Pinch of sugar
3 cups bread flour, plus more for dusting
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing
3 tablespoons balsamic vinegar
3 teaspoons Dijon mustard
1/4 teaspoon dried basil
Pinch of sugar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 medium tomatoes, sliced (about 1 1/4 pounds)
1 1/2 pounds fresh mozzarella, sliced
16 to 20 fresh basil leaves
Kosher salt and freshly ground pepper

Steps:

  • Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
  • Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
  • Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
  • Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
  • Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
  • Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
  • Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.

EGGPLANT MARINARA FLATBREAD



Eggplant Marinara Flatbread image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Cheese     Tomato     Appetizer     Vegetarian     Quick & Easy     High Fiber     Mozzarella     Eggplant     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 7

4 tablespoons (about) olive oil, divided
6 1/3- to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)
1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length
1 1/4 cups purchased fresh marinara sauce
2 ounces soft fresh goat cheese
1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)
1 cup coarsely grated mozzarella cheese (about 4 ounces)

Steps:

  • Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
  • Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.
  • Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves

TOMATO, BASIL AND EGGPLANT FLATBREAD WITH BLUE CHEESE



Tomato, Basil and Eggplant Flatbread With Blue Cheese image

From Seasons 52 restaurant in Atlanta. Chef Clifford Pleau, director of culinary development for Seasons 52 restaurants, was kind enough to develop a home version of this popular item. He said, "Actually, this recipe is pretty close to the recipe we use at Seasons 52. Ours has even less yeast, because we like it thin and flat, and we use a crisping agent because of the volume we use." The home version may bubble a bit on the pizza stone, but that only adds to its charm.

Provided by gailanng

Categories     One Dish Meal

Time 2h6m

Yield 4 serving(s)

Number Of Ingredients 19

1 cup water, warm to the touch (110 to 115 degrees)
1 teaspoon granulated sugar
1/4 teaspoon active dry yeast
4 teaspoons extra-virgin olive oil
1 cup all-purpose flour
1 1/2 cups whole wheat flour, plus extra for kneading and rolling dough
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large eggplant, sliced very thin (about 1/8 inch thick)
olive oil in a spray bottle
salt
fresh ground black pepper
extra-virgin olive oil (in spray bottle)
1 tablespoon garlic, minced and lightly sauteed (or roasted garlic paste)
1/2 cup grated parmesan cheese, divided
1 bunch fresh basil leaf, torn and divided
2 plum tomatoes, sliced very thin and divided
1/2 cup crumbled blue cheese, divided
fresh ground black pepper

Steps:

  • FOR THE FLATBREAD DOUGH: In a measuring cup, combine the water, sugar and yeast. Set aside until yeast is bubbly, about 5 minutes. Stir in olive oil. In a medium bowl, combine the all-purpose and whole- wheat flours, salt and pepper. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon to combine.
  • Dump the mixture onto a lightly floured board or other work surface. With lightly floured hands, knead the dough for 8 to 10 minutes, adding more flour just when the dough sticks to your hands or work surface. until the dough is smooth.
  • Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a damp towel and let set in a warm, draft-free place until it's doubled in size, 1 to 2 hours.
  • Once the dough has doubled, punch it down and then divide it into 4 equal pieces. Knead each dough piece on a lightly floured work surface for 1 minute into a tight ball. Set dough balls on an oiled tray and refrigerate, covered, for 20 minutes or longer. (Dough can be made up to 1 day in advance. Wrap each ball in plastic wrap and store in the refrigerator.)
  • FOR THE ROASTED EGGPLANT SLICES: Preheat oven to 375 degrees. Soak the eggplant slices in cold water for 5 minutes. Drain and pat dry with paper towels. Spritz 2 baking sheets with olive oil. Arrange slices in a single layer on the sheets and then spritz them with more oil. Season with salt and pepper. Roast for 10 minutes until lightly browned. Cool and reserve for use.
  • TO ASSEMBLE THE FLATBREADS: Place a pizza stone on the lowest rack of the oven and preheat oven to 500 degrees. On a lightly floured surface, press a ball of Flatbread Dough into a disc, then roll it in a thin circle about 1/8 inch thick.
  • Transfer the dough to a lightly floured wooden pizza paddle. Spritz the dough with extra-virgin olive oil and sprinkle with some cooked minced garlic (or roasted garlic paste). Sprinkle with 2 tablespoons Parmesan cheese. Add 3 to 4 eggplant slices, then 6 or 7 torn fresh basil leaves. Add 2 to 3 tomato slices. Top with 2 tablespoons crumbled blue cheese and a few twists of black pepper.
  • Spritz with a little more olive oil, then gently slide the dough off the wooden paddle and onto the pizza stone. Bake 4 to 6 minutes, until the crust is crisp and golden brown. Remove flatbread with the paddle onto a cutting surface and slice.
  • Repeat the process with the remaining three flatbread discs.
  • TIP 1: If you prepare the dough and eggplant in advance and arrange all your other ingredients before starting, you can assemble each of these flatbreads in about 2 minutes, plus 4 to 6 minutes baking time.
  • TIP 2: When it comes to toppings, less is more --- don't lay them on too thick. And get yourself a pizza stone and a wooden pizza paddle in order to handle and cook the thin crust properly.

EGGPLANT, TOMATO AND BASIL ROLL-UPS



Eggplant, Tomato and Basil Roll-ups image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 eggplant
2 tomatoes
12 basil leaves, washed
Freshly ground black pepper
4 tablespoons grated mozzarella cheese
1 tablespoon crumbled feta cheese
1 teaspoon minced chile de arbol

Steps:

  • Trim the ends from the eggplant and slice lengthwise 1/8-inch thick.
  • Place each eggplant slice on a lightly sprayed saute pan over medium low heat to slightly toast. The eggplant should be moist and pliable. Keep the saute pan warm.
  • Slice the tomatoes 1/8-inch thick.
  • Lay the eggplant slices flat and lay a tomato slice at the bottom and place a basil leaf on top of the tomato. Grind some fresh pepper over the basil/tomato. Combine the cheeses and sprinkle a teaspoon of the cheeses and a pinch of the chile on top of the basil leaf.
  • Roll-up the eggplant/tomato lengthwise and place seam side down in the warmed saute pan. Repeat until all the eggplant are rolled up. Bring the heat up to medium and slightly sear the roll-ups. Turn to brown all sides.

BASIL FLATBREAD WITH ROASTED TOMATOES AND BASIL OIL



Basil Flatbread with Roasted Tomatoes and Basil Oil image

Categories     Bread     Tomato     Fourth of July     Backyard BBQ     Basil     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 2 large breads (6 servings per bread)

Number Of Ingredients 10

1/3 cup warm water (105°F to 115°F)
1 teaspoon dry yeast
Pinch of sugar
2/3 cup plus 1 1/2 cups (or more) all purpose flour
2/3 cup water, room temperature
2 teaspoons olive oil
1 teaspoon salt
3 tablespoons thinly sliced fresh basil
Basil Oil
Roasted Tomatoes

Steps:

  • Pour 1/3 cup warm water into large bowl. Sprinkle yeast and sugar over; let stand until mixture is foamy, about 10 minutes.
  • Mix 2/3 cup flour and 1/3 cup room-temperature water into yeast mixture. Cover and let stand 20 minutes.
  • Stir olive oil and salt into yeast mixture. Mix in 1 1/2 cups flour, 1/2 cup at a time, until slightly sticky dough forms. Add basil. Knead on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is too sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover with plastic. Let rise in warm area until doubled, about 45 minutes.
  • Punch dough down. Turn out onto floured surface. Divide in half; knead each piece just until smooth. Cover with towel; let rise until almost doubled, 20 minutes.
  • Prepare barbecue (medium-high heat). Roll out each dough piece on floured surface to 12-inch round. Transfer each to separate baking sheet. Brush top side with Basil Oil. Place bread, oiled side down, on barbecue. Grill until bottom is golden brown, about 1 1/2 minutes. Brush top of bread with Basil Oil. Using tongs, turn bread over; grill until golden, about 1 1/2 minutes. (Can be made 4 hours ahead. Cover loosely with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
  • Brush breads with some Basil Oil. Arrange Roasted Tomatoes on breads. Loosely cover breads with foil; grill until heated through, watching closely, about 4 minutes. Drizzle with more Basil Oil. Cut each bread into 6 pieces.

EGGPLANT WITH TOMATO-MINT SAUCE AND GOAT CHEESE



Eggplant with Tomato-Mint Sauce and Goat Cheese image

Categories     Cheese     Herb     Tomato     Vegetable     Appetizer     Side     Bake     Vegetarian     Dinner     Lunch     Goat Cheese     Mint     Eggplant     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
2 1-pound eggplants, trimmed, cut into 1/2-inch-thick crosswise rounds
1 1/2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 28-ounce can Italian-style tomatoes
3 tablespoons chopped fresh mint
1/2 teaspoon dried oregano
1/2 cup crumbled soft fresh goat cheese (such as Montrachet)
8 fresh basil leaves, thinly sliced

Steps:

  • Preheat oven to 500°F. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350°F.
  • Meanwhile, heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and pepper.
  • Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil.

EGGPLANT SANDWICHES W/ GOAT CHEESE, TOMATO, & BASIL



Eggplant Sandwiches W/ Goat Cheese, Tomato, & Basil image

DH and I made this Bobby Flay recipe today for lunch and enjoyed it a lot. I admit to cheating and using a bottled basil oil that I had on hand. I think the basil oil proportions as posted would be way too much for the sandwiches. If you make your own basil oil, I would suggest either scaling it back significantly, or have another recipe that calls for basil oil on deck for the next day or so. We easily halved this recipe and I thought it suited the two of us and would not have been enough for 4 people, but I am posting as originally published. Prep time includes marinating time.

Provided by Dr. Jenny

Categories     Low Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup olive oil
1 cup packed basil leaves
kosher salt, to taste
fresh ground pepper, to taste
2 medium eggplants, cut crosswise into 1/4 inch slices, 16 slices (about 1 lb each)
2 large beefsteak tomatoes, cut into 1/4 inch slices, 8 slices
1 1/2 cups olive oil
2 tablespoons balsamic vinegar
6 garlic cloves, coarsely chopped
8 ounces goat cheese, thinly sliced
1/2 cup packed basil leaves, chiffonade
kosher salt, to taste
fresh ground pepper, to taste
basil oil

Steps:

  • For the basil oil: combine the olive oil and basil leaves in a food processor and season with salt and pepper. Process until pureed (there will be some sediment), about 5 minutes. Strain into a squeeze bottle. May be refrigerated for 1 day; use at room temperature. Makes about 1 1/4 cup.
  • For the sandwiches: combine the olive oil, balsamic vinegar, and garlic and divide between two large bowls. Add the eggplant to one bowl and the tomatoes to the other and let marinade 1 hour, refrigerated.
  • Preheat a gas or charcoal grill to high.
  • Remove the eggplant and tomatoes from the marinade, shaking off any excess, and season with salt and pepper on both sides. (Discard the used marinade). Grill the eggplant until golden brown and cooked through, about 3 minutes on each side; grill the tomatoes just until marked.
  • Place 8 slices of eggplant on a work surface and top each with a slice of tomato. Place a slice of goat cheese over the tomato and sprinkle with the basil (some basil will be left over). Cover with the remaining eggplant slices. Place the sandwiches on the grill just until the cheese has softened, about 1 minute, turning once (DH says he won't turn the sandwiches next time as it made them a bit messy).
  • Arrange the eggplant sandwiches on a platter and drizzle with the basil oil.

Nutrition Facts : Calories 751.8, Fat 76.4, SaturatedFat 15.2, Cholesterol 22.4, Sodium 154.6, Carbohydrate 12.2, Fiber 5.5, Sugar 5.8, Protein 8.6

EGGPLANT ROLLS FILLED WITH BASIL AND CHEESE



Eggplant Rolls Filled with Basil and Cheese image

Categories     Side     Broil     Goat Cheese     Mozzarella     Basil     Eggplant     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serving 4 as a first course or 6 as a side dish

Number Of Ingredients 13

For the tomato sauce
1 onion, chopped
2 tablespoons olive oil
1 small garlic clove, minced
2 pounds tomatoes, chopped coarse
a pinch of sugar
For the eggplant rolls
a 1-pound eggplant
1 cup grated mozzarella (about 1/4 pound)
3 1/2 ounces (about 1/2 cup) mild, soft goat cheese such as Montrachet, at room temperature
1/4 cup shredded fresh basil leaves
2 to 3 tablespoons olive oil
fresh basil leaves for garnish

Steps:

  • Make the tomato sauce:
  • In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.
  • Make the eggplant rolls:
  • With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.
  • Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves. Makes about 12 rolls.

More about "tomato basil and eggplant flatbread with blue cheese recipes"

PESTO, EGGPLANT & TOMATO FLATBREAD | ITALIAN FOOD …
pesto-eggplant-tomato-flatbread-italian-food image
2019-02-06 Lightly spread the pesto over each of the flatbreads, leaving a 1-inch border all around. Cover each of the flatbreads with half of each of the …
From italianfoodforever.com
Reviews 2
Category Breads
Servings 4
  • While your dough is warming, heat the oil in a large frying pan over medium heat, and add the eggplant.


HEIRLOOM TOMATO FLATBREAD WITH HONEY GOAT CHEESE …
heirloom-tomato-flatbread-with-honey-goat-cheese image
Preheat oven to 400 degrees. In a small bowl, using a fork mash the goat cheese together with the basil paste and olive oil until thoroughly combined.
From noshandnourish.com


ROASTED EGGPLANT WITH TOMATO & BASIL - COOKING WITH …
roasted-eggplant-with-tomato-basil-cooking-with image
2020-06-19 Transfer the cooked eggplant to a colander and allow the excess oil to drain into a bowl for about 10 minutes. Discard the oil. Put a skillet over a medium flame and heat the oil. Add the garlic and cook until golden brown …
From cookingwithnonna.com


RECIPE: TOMATO & EGGPLANT FLATBREADS WITH CUCUMBER, …
recipe-tomato-eggplant-flatbreads-with-cucumber image
Using a spoon, scoop out and discard the seeds. Large dice the cucumber. Cut out and discard the stem, ribs, and seeds of the pepper; thinly slice lengthwise. Pick the basil leaves off the stems; discard the stems. Quarter and deseed …
From blueapron.com


FRIED EGGPLANT WITH TOMATO AND BASIL - OUR EDIBLE ITALY
fried-eggplant-with-tomato-and-basil-our-edible-italy image
2017-07-13 Raise the heat slightly and add the tomatoes to the pan. Simmer until the tomatoes begin to break down and release their juices, about 5 to 7 minutes, stirring and gently crushing the tomatoes with a wooden spoon. Add …
From ouredibleitaly.com


TOMATO-PEACH FLATBREADS WITH BLUE CHEESE AND BASIL
tomato-peach-flatbreads-with-blue-cheese-and-basil image
2017-07-12 Turn dough out onto a floured surface and divide into 4 pieces. Roll each piece into a 7-inch-long oval and brush both sides with olive oil. Place flatbreads directly on grill grates and cover grill. Cook, checking …
From culturecheesemag.com


PENNE WITH EGGPLANT, TOMATO & BASIL - RECIPE
penne-with-eggplant-tomato-basil image
Cook until the onion is tender and golden brown, about 6 minutes. Add the tomatoes and another pinch of salt, and cook until the tomatoes start to break down and form a sauce, about 3 minutes. Add the garlic and cook for 1 …
From finecooking.com


10 BEST EGGPLANT AND BLUE CHEESE RECIPES | YUMMLY
2022-06-20 blue cheese, pepper, garlic, salt, potatoes, cayenne, lemon juice and 14 more Pork Cutlets with Creamy Blue Cheese Dressing and Fingerling Potatoes Pork extra-virgin olive oil, arugula, blue cheese, lemon wedges, extra-virgin olive oil and 10 more
From yummly.com


TOMATO, BASIL AND EGGPLANT FLATBREAD WITH BLUE CHEESE
Friday, 15 March 2013. Tomato, Basil and Eggplant Flatbread With Blue Cheese
From healthylifegermany.blogspot.com


EGGPLANT TOMATO BASIL RECIPES | BIGOVEN
Recipes; eggplant tomato basil; eggplant tomato basil recipes . Edit this page All My Recipes Options Refine ... Contains cheese. Gluten free. Nut free. Dairy free. No shellfish. No tree nuts. No white meat. No red meat. Contains Pasta. Notice a categorization error? Let us know by clicking [alert editor] on the recipe page, in the ingredients box. 7. Paleo Tomato Basil Beef …
From bigoven.com


ROASTED EGGPLANT AND TOMATOES WITH PARMESAN CHEESE RECIPE
2021-07-11 Heat oven to 425 F. In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil. Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use two pans). Bake the slices for 35 to 45 minutes or ...
From thespruceeats.com


A RECIPE FOR PASTA WITH EGGPLANT, TOMATO, BASIL, AND CHEESE
2020-12-02 Add the onion and a couple of leaves of basil and cook until the onions are soft and translucent. Add the eggplant and cook through. Add the canned tomatoes, season with salt or colatura di alici (Italian anchovy sauce), and simmer over medium-low heat until the sauce is thick. Meanwhile, cook the pasta, making sure to save some of the pasta water.
From jkhannon.com


TOMATO, BASIL AND EGGPLANT FLATBREAD WITH BLUE CHEESE
From Seasons 52 restaurant in Atlanta. Chef Clifford Pleau, director of culinary development for Seasons 52 restaurants, was kind enough to...
From healthylifearebia.blogspot.com


MEATBALLS WITH TOMATO BASIL SAUCE RECIPE | MUTTI US
Place the meatballs on a parchment-lined baking sheet and bake at 350 F for 20 minutes. Move your cooked meatballs into a large saucepan and cover with the pomodoro e basilico sauce. Cover the pan with its lid, and simmer for 20 minutes. Stir frequently. Serve with some freshly grated Parmigiano Reggiano.
From mutti-parma.com


GRILLED TOMATO, BASIL, AND MOZZARELLA FLATBREAD - RECIPES
1/2 tbsp (7 mL) olive oil, divided; 1 1/2 cups (375 mL) grape tomatoes, cut in half 5-minute dough or 1 lb (450 g) prepared pizza dough; 2 tbsp (30 mL) chopped fresh basil leaves, divided
From pamperedchef.ca


EGGPLANT TOMATO GOAT CHEESE FLATBREAD | JILLIAN MICHAELS
2022-03-30 Let the eggplant soften while you prepare the flatbread. To make the crust: In a medium mixing bowl, whisk together the arrowroot starch, coconut flour and 1/4 teaspoon salt. In a small pot, heat the milk, butter, water and garlic over medium heat. Remove from the heat just as it simmers. Add the hot liquid ingredients to the dry ingredients ...
From jillianmichaels.com


PESTO, EGGPLANT & TOMATO FLATBREAD | RECIPE | APPETIZER RECIPES ...
May 26, 2015 - A crispy golden flatbread topped with cheese, sauteed eggplant, tomatoes, and pesto.
From pinterest.com


POMODORO E BASILICO SAUCE (ITALIAN TOMATO BASIL SAUCE) RECIPE
Method. In a large saucepan pour a thin layer of olive oil to cover the whole surface. Crush the garlic cloves, discard the peel, and gently fry them on low heat. Once slightly brown, add Mutti® Tomato Puree (Passata), and bring to a boil. Give it a stir, cover the pan, and let simmer for 15-20 minutes stirring every few minutes.
From mutti-parma.com


MOZZARELLA TOMATO BASIL FLATBREAD- THE SALT AND SWEET KITCHEN
2020-07-16 Instructions. Preheat the grill to 400°F and spray with grilling oil. In the mean time, top naan breads with mozzarella slices, and cherry tomato. Place the flatbread on the grill until the cheese is melted and the crust is golden, about 10 minutes. Remove from the grill using a spatula and sprinkle with fresh basil. Drizzle with balsamic glaze.
From thesaltandsweet.com


PESTO, EGGPLANT & TOMATO FLATBREAD | RECIPE | ITALIAN FOOD FOREVER ...
May 7, 2015 - A crispy golden flatbread topped with cheese, sauteed eggplant, tomatoes, and pesto.
From pinterest.com


TOMATO BASIL LOW CARB FLATBREAD - MAMA BEAR'S COOKBOOK
2018-12-05 Heat oven to 400° and line a baking sheet with parchment paper. In a medium microwave safe bowl combine shredded mozzarella, almond flour, salt and spicy spaghetti seasoning. Mix well, then add cubed cream cheese. Microwave for 45 seconds, stir, microwave for an additional 20 seconds. Mix well, then knead the egg into the dough until the egg ...
From mamabearscookbook.com


ROASTED TOMATO AND EGGPLANT FLATBREAD RECIPE - EDIBLE RHODY
2015-09-02 Preheat oven to 450°. In a large sauté pan, heat the olive oil and sauté eggplant until tender and golden brown, approximately 5 minutes per side. Place the pizza shells on a large, rimmed baking sheet. Divide tomatoes and eggplant between the 2 flatbreads. Sprinkle with feta cheese (and optional bacon), then season with salt and pepper and ...
From ediblerhody.ediblecommunities.com


FETTUCCINE WITH EGGPLANT, TOMATO, AND BLUE CHEESE - CROSSROADS ...
2017-03-29 1 Preheat an oven to 400 degrees. Toss the eggplant with 1 tablespoon of the olive oil and spread in a single layer on a small baking sheet. Roast for 20 minutes, or until the eggplant is brown and tender. 2 Bring a large pot of water to a boil. Generously salt the water and add the fettuccine. Slightly under cook the pasta, 1-2 minutes less ...
From crossroadscommunityfarm.com


GRILLED EGGPLANT, TOMATO AND FETA FLATBREAD - NINJA TEST KITCHEN
Press the dial to begin preheating (preheating will take approximately 10 minutes). Step 2. While unit is preheating, brush the eggplant slices with vegetable oil on both sides. Step 3. In a small bowl, add the tomato, smashed garlic, salt, pepper, and 2 teaspoons vegetable oil and mix until combined. Step 4.
From ninjatestkitchen.com


FRESH BASIL TOMATO AND CHEESE FLATBREAD-SHOPPINGBD360
A: Meaning of A in the phrase FRESH BASIL TOMATO AND CHEESE FLATBREAD means: Abalone is a term used to describe several types of marine snails. These large shellfish have rich flavor that is buttery and salty. S: Meaning of S in the phrase FRESH BASIL TOMATO AND CHEESE FLATBREAD means: Saffron is a spice that comes from the flower of Crocus ...
From shoppingbd360.com


BASIL ROASTED EGGPLANT WITH HEIRLOOM TOMATOES
Instructions. Preheat the oven to 400 degrees and line a sheet pan with parchment paper. Wash and dry the eggplant, cut the ends off and slice lengthwise. Sprinkle the cut side of the eggplant with the salt and rest for 10 minutes. Pat the eggplant dry and remove any remaining visible salt.
From withfoodandlove.com


TOMATO AND EGGPLANT BAKE - DIETITIAN DEBBIE DISHES
2018-09-20 Check on eggplants and pat away any moisture and extra salt with a paper towel. Pour tomato mixture into bottom of the pan and place eggplants on top. Brush cut sides of eggplants with olive oil and add a dash of salt and pepper. Bake for 65-75 minutes or until eggplants are very tender when poked with a fork. Brush with additional olive oil as ...
From dietitiandebbie.com


GRILLED AUBERGINE AND TOMATO SANDWICH WITH BLUE CHEESE
1. Begin by preparing all the vegetables. Slice the aubergine into ¼ inch thick pieces and slice the tomatoes. Slice the bell peppers in half, removing the seeds. Mince the garlic using a knife or garlic press and chop the fresh basil. 2. To make the blue cheese spread, combine the blue cheese with the ricotta and chopped basil. Set it aside.
From castellocheese.com


GOAT CHEESE, TOMATO & BASIL FLATBREAD | RECIPE | GOATS CHEESE …
This Goat Cheese, Tomato & Basil Flatbread is that masterpiece! Oct 3, 2016 - It's so much fun to experiment with your favorite ingredients to create a masterpiece! This Goat Cheese, Tomato & Basil Flatbread is that masterpiece! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


SUN-DRIED TOMATO BASIL EGGPLANT PARMESAN | SUPHERB FARMS
Shake off the oil and place fried eggplant on a paper towel. In an inch 8-inch or 9-inch square casserole dish, pour 1/2 cup of marinara sauce. Layer the eggplant next, followed by the remaining marinara sauce. Top with provolone cheese and parmesan. Bake for 6-8 minutes, until cheese melts. Cool eggplant dish for about 10 minutes and serve.
From supherbfarms.com


GRILLED FLATBREAD WITH TOMATO AND BASIL - THE MIGONI KITCHEN
2019-06-23 Combine the flours and salt into a large mixing bowl or bowl for your standing mixer. . Combine the milk with the sugar and microwave for about 30 seconds to warm it slightly. Stir to dissolve the sugar, then add the yeast packet. Allow the yeast to proof for 1-2 minutes. You should see a bubbly foam forming.
From themigonikitchen.com


EGGPLANT, CHEESE & TOMATO BAKE | THE RHODE AHEAD FOR LIFESPAN …
Preheat oven to 375 degrees. Arrange eggplant, onions, and zucchini on a baking sheet, sprayed with cooking spray. Lightly spray top of vegetables with cooking spray as well. Cover with aluminum foil. Bake for 10 minutes covered and 10 minutes uncovered. In a small saucepan, heat extra virgin olive oil over medium heat, sauté mushrooms and ...
From rhodeahead.com


CHEESECAKE FACTORY FRESH BASIL TOMATO AND CHEESE …
The ridiculously popular crispy chicken sandwich at Popeyes comes with your choice of regular mayonnaise or kicked-up spicy mayonnaise. Fortunately, I was able to hack the sandwich before it sold out just a couple weeks after its debut (get the recipe here), but that recipe includes just plain mayonnaise. Recently I had the chance to hack the secret spicy mayonnaise, and I’m …
From tutdemy.com


TOMATO-PEACH FLATBREADS WITH BLUE CHEESE AND BASIL | RECIPE
Feb 10, 2018 - A little bit sour, a little bit sweet—these fruity beauties are packed with flavor
From pinterest.ca


Related Search